Cleaning Process of removing food and other types
- Slides: 16
Cleaning Process of removing food and other types of soil from a surface Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels 12 -2
Food-contact surfaces must be washed, rinsed, and sanitized: After each use Anytime you begin working with another type of food After a task has been interrupted At 4 -hour intervals if items are in constant use 12 -3
Surfaces can be sanitized using: Heat Hot water Chemicals Chlorine Iodine Quats 12 -4
When sanitizing a food-contact surface with a chemical sanitizer, you can: Immerse it in a specific concentration of sanitizing solution OR Rinse, swab, or spray it with a specific concentration of sanitizing solution 12 -5
The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Low concentrations: May fail to sanitize objects High concentrations: May be unsafe, leave odor/bad taste, corrode metals Change solution when dirty or when concentration is below its requirement 12 -6
The temperature of the sanitizing solution influences its effectiveness Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC) At 55ºF (13ºC) or lower, sanitizers may not be effective At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate 12 -7
A sanitizer’s contact time with an object influences its effectiveness The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer 12 -8
When using warewashing machines: Check them for cleanliness Clear foreign objects from trays/spray nozzles Check detergent and sanitizer levels Scrape, rinse, or soak items before washing them Load racks correctly 12 -9
When using warewashing machines: continued Check machine temperatures/pressures Check racks exiting machines for soiled items Air-dry all items Keep machine in good repair 12 -10
Steps for Cleaning and Sanitizing 12 -11
Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris: Floors Walls Ceilings Equipment exteriors Restrooms 12 -12
When storing clean and sanitized tableware and equipment: Store it 6 inches off the floor Clean and sanitize drawers/shelves before items are stored Store glasses/cups upside down Store flatware/utensils with handles up Cover equipment food-contact surfaces until ready for use 12 -13
When storing cleaning tools and supplies: Clean and sanitize them before storage Place them in a locked area away from food and food-preparation areas Air-dry wiping cloths and buckets overnight Air-dry mops, brooms, and brushes on hooks 12 -14
When handling chemicals: Only purchase those approved for restaurant/foodservice use Follow manufacturer’s instructions/local regulations when discarding Label containers with: Chemical’s name Manufacturer’s name/address Description of potential hazards Keep Material Safety Data Sheets (MSDS) for each chemical 12 -15
What’s Wrong with This Picture? 12 -16
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